Tzatziki is four honest ingredients, so quality and water control decide it. Salt and wring the grated cucumber dry, or it thins the yogurt to soup within an hour. Start with thick strained yogurt and let the sauce rest so the raw garlic mellows.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook0 min
Makes2 cups
CuisineGreek
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Whole milk yogurt
The base; thick strained Greek yogurt gives the body a thin yogurt never will.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tzatziki ahead of time? — Best fresh
Best made fresh and served soon — it loses its edge standing around. You can prep the parts ahead, but finish and serve it close to the table.
Is Tzatziki gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tzatziki vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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